Serves:3/4 Small Pumpkins of soup Cooking time:10-30 Minutes
2kg ripe tomatoes roughly chopped
3 garlic cloves, minced
1 handful fresh basil leaves
1 tbsp tomato purée
4 tbsp vegetable oil
1 litre vegetable stock
salt and pepper to taste
2-3 tbsp caster sugar to taste
Natural yogurt to serve
3 tbsp soft cheese
2 tbsp green pesto
Vegetarian parmesan to serve
1 tbsp olive oil
Preheat oven to fan 180c. Scoop out flesh from pumpkin, chop into cubes and bake in oven with 2 tbsp oil and the pumpkin seeds. Remove when flesh is soft and seeds are crispy.
In a large pan, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
Add the garlic, basil, tomato purée and 2 tablespoons of oil. Continue to cook for a further 1-2 minutes.
Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
Transfer the soup mixture to a food processor and blend to a purée.
Return the blended soup to the pan and season, to taste, with salt, freshly ground black pepper and sugar.
Mix the pumpkin chunks in to the soup then pour into the hollowed-out pumpkin. Top with pumpkin seeds and natural yogurt.
Boil the Gnocchi according to packet instructions
Fry with 1 tbsp oil until starting to crisp
Add the cream cheese and pesto
Top with pumpkin seeds and parmesan
Serve with the soup. Enjoy!
About Anna Redmayne Porter
Anna is a Registered Nutritionist with the Association for Nutrition. She currently works for a fermented foods company and so is very passionate about gut health. Anna loves cooking food, learning about the role food plays on our health and most importantly... eating food!
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